Best 3 Crispy Broccoli Rabe Chickpea And Fresh Ricotta Salad Recipes
Calling all health enthusiasts and food adventurers! Prepare to embark on a culinary journey with our crispy broccoli rabe, chickpea, and fresh ricotta salad. This vibrant dish is a symphony of flavors and textures, featuring tender broccoli rabe roasted to perfection, hearty chickpeas for a protein boost, and creamy, tangy fresh ricotta adding a delightful richness.
Our recipe collection offers variations to suit every palate. For a classic experience, try the traditional version with a zesty lemon vinaigrette. If you prefer a spicy kick, the harissa dressing will ignite your taste buds. And for those seeking a creamy indulgence, the tahini dressing is the perfect choice. Each recipe provides step-by-step instructions and a list of ingredients, ensuring success in your culinary endeavor.
Indulge in the goodness of broccoli rabe, known for its nutritional value and slightly bitter flavor. Chickpeas add a healthy dose of plant-based protein and fiber, while fresh ricotta brings a smooth, luscious texture and a hint of tanginess. Together, these ingredients create a harmonious balance of flavors and nutrients.
Whether you're a seasoned chef or a novice in the kitchen, our crispy broccoli rabe, chickpea, and fresh ricotta salad is an absolute delight. Join us on this culinary adventure and experience the symphony of flavors and textures that this dish has to offer.
CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
- Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.
Nutrition Facts : Calories 334 g, Cholesterol 25 g, Fat 16 g, Fiber 8 g, Protein 15 g, Sodium 533 g
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA
The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine and a sense of accomplishment - you just got dinner on the table in under a half hour.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
- Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
- Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
- Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
- Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
- Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 36 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1132 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Opt for tender broccoli rabe with vibrant florets and firm stems.
- Trim the broccoli rabe by removing the tough ends of the stems.
- Blanch the broccoli rabe in salted boiling water to enhance its color and texture, then immediately transfer it to an ice bath to preserve its crispness.
- Rinse and drain the chickpeas thoroughly before using to remove any excess starch or salt.
- Use fresh ricotta cheese for the best flavor and texture; ricotta salata can be used as a substitute if fresh ricotta is unavailable.
- Toast the pine nuts in a pan over medium heat until golden brown, stirring constantly to prevent burning.
- Finely chop the parsley and basil to add a burst of freshness and flavor to the salad.
- Use a flavorful olive oil for the dressing; extra virgin olive oil is a great choice.
- Season the salad to taste with salt and pepper, adjusting according to your preference.
Conclusion:
This crispy broccoli rabe, chickpea, and fresh ricotta salad is a delightful dish that combines the bitterness of broccoli rabe, the nutty flavor of chickpeas, the creaminess of ricotta cheese, and the freshness of herbs. It's a perfect balance of flavors and textures, making it a great side dish or light main course. The addition of toasted pine nuts adds a crunchy touch, while the zesty lemon-tahini dressing brings everything together. This salad is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal option.
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